Tiramilova (tiramisu and pavlova)
So you thought there was only one way to make pavlova? Genevieve Knights thinks differently and in this simply titled book, Pavlova, she offers 50 delectable recipes for one of New Zealand's favourite desserts. A chef, food writer and food photographer based in Auckland, Knights also runs through the often disputed history of pavlova, and suggests tips and tricks to achieve the best results. We feature one of these here. Two classic dishes - tiramisu and pavlova - are combined to create this very yummy layer cake.
- Preheat oven to a 150C fan-bake setting. Draw 3 x 20cm diameter circles with ballpoint pen onto 3 sheets of non-stick baking and set aside.
- In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 360g caster sugar. Then whip a further 8-10 minutes until all the sugar granules have dissolved.
- Add the white vinegar, then fold with a metal spoon very gently until combined.
- Place the sheet of baking paper on an ovenproof tray. Divide the mixture between the penned rings. Using a spatula or a palette knife, work the mix to the edges of the ring to create even, flat discs.
- Sift the cocoa evenly over all three layers. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100C and bake a further 30 minutes. Remove from the oven and leave to cool to room temperature.
- Place the mascarpone and kahlua into a mixing bowl. Whisk together with an electric beater to combine. Add the cream and beat until firmly whipped.
- Removing the paper from the layers as you go, place the first cake layer upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimetre gap at the edge. Sprinkle over half the chocolate chips.
- Repeat the process with the second layer. Top with final layer cocoa side up. Chill until serving time.